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生鮮刺身の色変わり特性と官能評価
http://hdl.handle.net/10232/00030918
http://hdl.handle.net/10232/00030918c7778877-2ed5-4800-a6da-a08522e6e4b3
名前 / ファイル | ライセンス | アクション |
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AN00040498_68_p1-7 (1.4 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2020-03-27 | |||||
タイトル | ||||||
タイトル | 生鮮刺身の色変わり特性と官能評価 | |||||
タイトル | ||||||
タイトル言語 | en | |||||
タイトル | The characteristics of color change and sensory evaluation in fresh sashimi | |||||
タイトルよみ | ||||||
タイトルよみ | セイセン サシミ ノ イロガワリ トクセイ ト カンノウ ヒョウカ | |||||
著者 |
上西, 由翁
× 上西, 由翁× 田住, 瑶子× 舟橋, 亞希× 安樂, 和彦 |
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著者よみ | ||||||
姓名 | カミニシ, ヨシオ | |||||
著者よみ | ||||||
姓名 | タズミ, ヨウコ | |||||
著者よみ | ||||||
姓名 | フナハシ, アキ | |||||
著者よみ | ||||||
姓名 | アンラク, カズヒコ | |||||
別言語の著者 | ||||||
姓名 | KAMINISHI, Yoshio | |||||
別言語の著者 | ||||||
姓名 | TAZUMI, Youko | |||||
別言語の著者 | ||||||
姓名 | FUNAHASHI, Aki | |||||
別言語の著者 | ||||||
姓名 | ANRAKU, Kazuhiko | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題言語 | en | |||||
主題Scheme | Other | |||||
主題 | myoglobin | |||||
キーワード | ||||||
主題言語 | en | |||||
主題Scheme | Other | |||||
主題 | L,a,b color system | |||||
キーワード | ||||||
主題言語 | en | |||||
主題Scheme | Other | |||||
主題 | colorimetric analysis | |||||
キーワード | ||||||
主題言語 | en | |||||
主題Scheme | Other | |||||
主題 | sensory evaluation | |||||
キーワード | ||||||
主題言語 | en | |||||
主題Scheme | Other | |||||
主題 | sashimi | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
要約(Abstract) | ||||||
内容記述タイプ | Other | |||||
内容記述 | The characteristics of color change of fresh sashimi in ordinary meat of yellowfin tuna and skipjack tuna, and dark meat of yellowtail and amberjack were analyzed from colorimetric values at L,a,b. In storage at 4°C for 5 days, yellowfin and skipjack had a small hue change based on red color, and the color saturation was reduced. The change in color saturation was small for the dark meat of yellowtail and amberjack, and in contrast the hue turned brown with the increase of tan-1 (b / a). Spectral analysis of myoglobin at 540 nm and 577 nm, which are green and yellow absorption wavelengths, was performed by HPLC gel filtration. The color was evaluated for 28 yellowfin tuna in the Vietnamese market. When compared with the sensory evaluation of specialists and the analytical results of L,a,b, it was judged that the value of the product was evaluated by color saturation of red, not the brown discoloration with met-myoglobin, which is a general index. | |||||
収録雑誌名 |
鹿児島大学水産学部紀要 en : Memoirs of Faculty of Fisheries Kagoshima University 巻 68, p. 1-7, 発行日 2019 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
ISSN | 0453087X | |||||
NII書誌ID(雑誌) | ||||||
収録物識別子タイプ | NCID | |||||
NC ID | AN00040498 | |||||
出版タイプ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
NDC | ||||||
主題Scheme | NDC | |||||
主題 | 660 | |||||
公開者・出版者 | ||||||
出版者 | 鹿児島大学 | |||||
公開者よみ | ||||||
公開者よみ | カゴシマ ダイガク | |||||
公開者別名 | ||||||
公開者別名 | Kagoshima University |